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    You are in: Home / Breakfast / Bakinbaby's Egg & Mushroom Breakfast Recipe
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    Bakinbaby's Egg & Mushroom Breakfast

    Bakinbaby's Egg & Mushroom Breakfast. Photo by Lori Mama

    1/4 Photos of Bakinbaby's Egg & Mushroom Breakfast

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    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    5 mins

    10 mins

    BakinBaby's Note:

    Bacon,mushrooms, red pepper and onions bring excitement to the scrambled egg. If using leftover bacon drippings isn't your thing, you might try olive oil. This has become DH's favorite breakfast. Sometimes I eat one of the pieces of bacon (while DH isn't looking), so if you're like me, plan on cooking more. Adding the cheese and bacon right before serving insures the bacon is crisp and the cheese is barely melted. revision: 7/17/09 per kate's review: at step 5 be ready and prepared to add back in the sauted veggies when eggs are not quite done, certainly not set, but not completely runny, if you let the eggs cook too much, you'll end up with over cooked eggs, no fun!!!! Then right before serving toss/fold in the fried bacon. I'm sorry this was not completley clear in my original posting of the recipe.

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    Units: US | Metric

    • 3 slices bacon
    • 3/4 cup mushroom (roughly diced)
    • 1/2 cup red pepper (diced)
    • 1/3 cup onion (diced)
    • 1/4 cup Mexican blend cheese
    • 4 eggs
    • salt & pepper


    1. 1
      Cook bacon till crisp in a 8-10" skillet; drain and cut bacon into 1/2" slices.
    2. 2
      Pour off grease and return 1-2 Tbsp (some folks suggest less) bacon grease back into pan and saute' onions & peppers about 5 minutes, stir in mushrooms; continue to cook over low heat until veggies are crisp tender ( not mushy);Place veggie mix in a small dish, set aside.
    3. 3
      Wipe skillet clean, add some olive oil to the skillet and scramble eggs.
    4. 4
      While the eggs are still soft, stir in cheese, continue cooking until eggs are just beginning to set not runny, but before they are setting up, add veggies, and immediately fold in bacon pieces right before serving.
    5. 5
      Serve on individual plates.

    Ratings & Reviews:

    • on July 23, 2009


      This made a wonderful and delicious breakfast. So simple and full of ingredients I just love. I will use it again.

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    • on February 26, 2010


      Enjoyed this for lunch. I used Kittencal's Kittencal's Fluffiest Scrambled Eggs for the eggs. Made for Everyday Holiday Tag. :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 18, 2009


      My favorite ingredients, very tasty and colorful. Just needs toasted whole-grain bread on the side to complete the meal. I used 2 tablespoons of bacon grease, but that was way too much in the end - 2 teaspoons would have been enough, I think, to impart the bacon accent to the onions and bell pepper. The instructions were incomplete at step 5; it would be helpful to indicate how you wanted to add the bowlful of sauteed onion & bell peppers back to the eggs. My eggs cooked up so quickly that I was racing to add the cheese, and sprinkled the bacon on top of the sauteed veggies afterward.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Bakinbaby's Egg & Mushroom Breakfast

    Serving Size: 1 (218 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 390.9
    Calories from Fat 273
    Total Fat 30.4 g
    Saturated Fat 11.3 g
    Cholesterol 463.4 mg
    Sodium 612.6 mg
    Total Carbohydrate 7.5 g
    Dietary Fiber 1.3 g
    Sugars 4.6 g
    Protein 21.4 g

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